Garlic Cream Rigatoni with Broccoli

This Garlic Cream Rigatoni with Broccoli is a dreamy, comforting pasta dish that's rich, cheesy, and packed with flavor. The broccoli cooks alongside the pasta for ease, then both are tossed in a luscious garlic cream sauce made with butter, heavy cream, and Parmesan. A touch of paprika adds warmth, while mozzarella melts in for extra creaminess. It’s an easy one-pan meal that’s perfect for weeknight dinners or indulgent weekend cravings—creamy, garlicky, and full of veggie goodness.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 bowls

Calories: 1,405 kcal per serving

Ingredients

½ pound - rigatoni pasta
2 cup - broccoli florets
4 tablespoon - butter
1 tablespoon - olive oil
3 cloves - garlic
1 ½ cup - heavy cream
½ teaspoon - salt
¼ teaspoon - black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
¼ teaspoon - paprika
1 cup - Parmesan cheese
½ cup - mozzarella cheese
⅛ - Reserved pasta water

Instructions

Cook pasta in salted boiling water. Halfway through cooking, add broccoli. Reserve 1 cup of pasta water before draining.
In a pan over medium heat, melt butter and olive oil. Add minced garlic and cook until fragrant.
Pour in heavy cream and stir to combine. Bring to a gentle simmer.
Season with salt, pepper, garlic powder, onion powder, and paprika.
Add Parmesan cheese and stir until melted and smooth.
Add cooked pasta and broccoli along with a splash of reserved pasta water. Toss to coat.
Stir in mozzarella cheese until melted and creamy.
Top with extra Parmesan before serving.